Development of sweet confectioneries produced from pilot-scale UV-C treated orange juice, low-methoxyl pectin and different sugar-substitute blends. Impact on physicochemical, rheological and sensory properties

Abstract

This study was aimed at investigating the impact of different non-caloric and reduced-calorie sugar blends on the physicochemical, rheological and sensory properties of sweet confectioneries. The systems were formulated using low-methoxyl pectin (1% wt/vol) and orange juice processed by pilot-scale UV-C light (Dean-Vortex reactor; 390 mJ/cm2; Reynolds number: 3824). Consumer perception was measured using the conjoint, difference from control and CATA tests. A control, elaborated with sucrose (S:10% wt/vol), and 27 systems containing blends of S (0–6.0% wt/vol), erythritol (E:0–11.0% wt/vol), rebaudioside A (RA:0–0.038% wt/vol) and polydextrose (P:0%–20% wt/vol) were prepared according to a Box–Behnken design. Multiple combinations of sweeteners that predicted water holding capacity (WHC) and hardness 1 (H1) like control were found using the Response Surface Methodology (RSM). P increased °Brix while lowered H1; whereas, E decreased WHC and increased pH. The confectionery was perceived as very healthy and with a high willingness to try. All the evaluated systems displayed a solid/gel behavior dominating the viscoelastic response. Two systems (S5 = 3.0% wt/vol S-0.019% wt/vol RA and S7 = 0.019% wt/vol RA-5.5% wt/vol E) were selected according to RSM, PCAs, MANOVA and sensory tests as both resembled the full-sucrose sample. This study proposes interesting formulations of sugar-reduced and sugar-substitute blends for being used in sweet confectioneries produced from UV-C preserved orange juice and low-methoxyl pectin, with physicochemical, rheological and sensory characteristics like the full-sucrose options. Practical applications: Consumers are becoming fully aware of the significant role that food and beverages play in overall health. This trend has a decisive impact on the food industry in terms of innovation and the development of better-for-you products. The present study involves firstly, a conjoint study to investigate the interest of local consumers in a new sweet confectionery produced by gentle means and secondly, the use of sugar substitute blends, combined or not with sucrose, for the development of sweet confectioneries produced from low-methoxyl pectin and orange juice processed by pilot-scale short-wave ultraviolet light (UV-C) a promising emerging technology proposed for the replacement of the traditional thermal treatments, which severely affect fruit juice quality.